I love beautiful serving dishes! The more I entertain and the more I experiment with food styling, the more my love for beautiful serving ware grows!
I’m not sure if it’s the fall season, or trends in food styling that has sparked my interest, but I’ve recently been really drawn to wooden serving pieces and props.
I recently came across Pacific Merchants and discovered they have a gorgeous collection of Acacia wood serving pieces!
Just look at the beautiful plates and adorable little bowl (picture above) I ordered recently! They’re so rich, warm and unique looking! I know I’m going to get so much use from them!
I recently used one of my new plates to show off my Sugar Cone Cornucopias (pictured below). I just love how the wooden plate contrasts with the white dishes!
Would you like to do some shopping at Pacific Merchants and get some beautiful pieces of your own?
I’ve partnered with Pacific Merchants to give one lucky Glorious Treats reader a $75.00 shop credit!
You can pick out some beautiful wooden serving pieces, or any of their other products, including their beautiful selection of Kilner Jars!
Ready to win?
Simply enter using the form below…
This giveaway is sponsored by Pacific Merchants, but all text images and opinions are my own. I love offering my readers the opportunity to win beautiful things!
A special family holiday like Thanksgiving deserves extra special treats!
These Thanksgiving Cookie Boxes would make beautiful little favors perfect for a Thanksgiving place setting.
Of course these little cookie boxes would be perfect for any fall gathering, or as a sweet little gift.
I’m sure you remember I’ve made several fun cookie boxes before. I first came up with this concept (based off of an idea by Project Denneler) in 2012 with these 3D Pumpkin Cookies (which would be cute for Thanksgiving as well!), and then I’ve had fun making Christmas Cookie Drums, Valentine’s Heart Cookie Boxes and Easter Egg Cookie Boxes. I recently saw sets of cookie cutters (at Wal-Mart) that were designed specifically to make cookie boxes!
I made these Thanksgiving Cookie Boxes with Gingerbread cookie dough, but of course you could use a traditional vanilla Sugar Cookie Recipe, or my delicious Pumpkin Spice Cookie Recipe.
The options for decorating the tops are endless! Here are a few simple ideas…
Ready to make some cookies?
Gingerbread Cookie Dough
A leaf cookie cutter (here’s a similar cutter from Karen’s Cookies), and a smaller cutter of most any shape (could be a small circle, rectangle, or leaf) that fits inside the larger leaf cutter. You’ll see in the images below that I used a small leaf cutter from this set by Wilton.
1. Once you’ve made the cookie dough, cut out leaf shapes with your larger leaf cutter (as listed above). Bake whole cookies, you will remove the inside of a few cookies AFTER they are baked.
2. Once the cookies are baked, decide how many cookies you need to cut the center’s out of. For each finished cookie box you will need 2 whole cookies and one cookie with the center cutout. Cut out the centers of your cookies while the cookies are still very warm (fresh from the oven), and while they are still on the baking sheet. Allow them to cool several minutes on the baking sheet before attempting to move. If by chance a cookie breaks while you are moving it, in many cases you can “glue” it back together with a bit of royal icing after it dries.
3. While the cookies cool fully, prepare your royal icing (recipe linked above). To assemble the cookie boxes, add a thin line of thick consistency royal icing to (back of) the cookie with the cut-out, then attach to a whole cookie (as pictured below).
4. Decorate the cookies that will be the top of your cookie boxes as desired. Allow icing to dry fully (8+ hours) before packaging.
5. Once the icing is fully dry, fill your cookie boxes with small candies (I used mini M&Ms), a little note or toy and share with people you love.
6. Tie a ribbon or string around the boxes if desired (as pictured at the end of this post), to keep the lids in place.
Once baked, these gingerbread cookies will remain fresh at least a week. Store in an airtight container once the icing is fully dry.
These Thanksgiving cookie boxes would be a welcome sight at any Thanksgiving table I’m sure!
If you’re not up to making cookie boxes, these Sugar Cone Cornucopias that I recently shared, are an adorable options as well!
Happy baking and treat making!
I love desserts and I love cookbooks… so when those two come together I’m a very happy girl!
You might remember that I wrote a dessert book (Glorious Layered Desserts) that was published earlier this year (you can find out all about it HERE). And from the looks of my bookshelf, many of my blogger friends were baking up a storm recently too!
I’ve been adding some beautiful books to my collection recently and thought you might like to add a few of these to your shelves as well! In fact, one lucky reader will be adding SEVEN new cookbooks to their collection!
Just look at all of this SWEET inspiration…
Glorious Layered Desserts, by Glory Albin
So, I might be partial to this one… since I wrote it! Glorious Layered Desserts is a modern take on traditional trifles. Delicious recipes are mixed and matched to create fun, innovative, and beautiful layered desserts, perfect for any occasion.
Artisan Caramels, by Sandy Arevalo
The idea of making homemade caramel is quite intimating to many of us… but Sandy takes you step by step through the process, ensuring success! Once you’ve mastered the techniques, you’ll fall in love with all of the delicious recipe variations such as Tiramisu Caramels, Mocha Cookie Caramels and Cinnamon Roll Caramels!
Decorating Cookies Party, by Bridget Edwards
When the words “cookie” and “party” are in the same phrase, you know you’re in for a treat! Bridget’s book takes you through all of the basics of cookie decorating, and then shares over 50 beautiful and creative cookie designs, each with step by step photos! You’re sure to be inspired to make cookies for your next special occasion!
Dessert Mash-Ups, by Dorothy Kern
What’s better than one dessert… two desserts of course! Dorothy puts a creative spin on beloved classic desserts by combining them in fun and delicious ways! You’ll fall in love with Chocolate Chip Cookie Toffee Bark, S’mores Cookies, Lemon Bar Cheesecake… and so many more!
100 Animal Cookies, by Lisa Snyder
Packed with fun and creative cookie designs, Lisa’s book is sure to inspire! With 100 different designs, it will be near impossible to decide which adorable animals to try first! This book includes all the basics needed for first time decorators and offers plenty of creative ideas for even the most seasoned decorator.
Red Velvet Lover’s Cookbook, by Deborah Harroun
Do you like Red Velvet Cake… you’re going to LOVE this new book! Deborah will introduce you to a world of red velvet treats you’ve never imagined… but will now dream of! From Red Velvet Crepes to Red Velvet Cheesecake, you’ll fall in love with over 50 beautiful and tempting treats!
The Biscoff Cookie & Spread Cookbook, by Katrina Bahl
From Caramel Biscoff Brownies to Crunchy Biscoff Pretzel Cups… you’ll be amazing by the beautiful and creative recipes Katrina creates using Biscoff Cookies and Spread! You’ll want to run to the kitchen to bake up a delicious treat… but may just have a hard time choosing which tempting recipe to try first!
Do you see a book that tempts you? I’m guessing there is more than one!
I’ve gathered all 7 of these beautiful books to share with one lucky Glorious Treats reader!
In addition to this collection of cookbooks, 14 of my blogging friends have each gathered a few of their “favorite things” to giveaway.
Keep reading to get all the details on how to enter to win all of these amazing prizes…
Once you’ve entered the cookbook giveaway (below), hop on over to these other amazing blogs to enter to win some of their “Favorite Things”. Each prize has been gathered by the individual bloggers and you’ll find the details on each giveaway on the corresponding site.
Wine & Glue | Crazy for Crust | Very Culinary | A Spicy Perspective | Lemons for Lulu | Recipe Girl | Aggie’s Kitchen | Barefeet in the Kitchen | Something Swanky | Kitchen Meets Girl | Heather’s French Press | Mom On Timeout | Glorious Treats (you’re already here) | Foodie Crush | Reluctant Entertainer
To enter to win the 7 cookbooks I’m giving away, enter using the form below…
Disclosure – There are affiliate links in this post.
I love when a simple idea makes a big impact! These adorable Sugar Cone Cornucopias are quite simple to make and just perfect for Thanksgiving!
A couple of years ago a crafty friend made these cute ice cream cone cornucopias for her daughter to give out on the last day of school before Thanksgiving break. I had seen the general idea before, but seeing them in person made me realize how truly adorable the idea is! This year, I’ve prepared a batch of these mini cornucopias for the “kids table” at our house on Thanksgiving.
Feel free to mix and match your choice of snacks to fill these cornucopias… cereal, nuts, dried fruit, m&ms or other little treats would be perfect.
How to make a Sugar Cone Cornucopia…
1. Heat a pot of water until boiling, then turn off heat.
2. Use a heatproof measuring cup to scoop up some water and then pour the hot water into a sugar cone, filling it about halfway. Immediately dump the water from the cone back into the pot.
3. Dip the bottom half of the cone into the hot water (just dip and immediately remove), then place the cone in the microwave for 10-20 seconds until the cone has softened a bit.
4. Gently (and carefully, the cone will be hot) use the rounded handle of a wooden spoon (or something similar) to roll/bend the end of the cone up. I held the cone (flat) against the counter and pressed the spoon where I want the cone to bend, then applied pressure to roll/bend the cone. Hold in place 15 seconds or so while it cools to help it retain the new shape.
There is a bit of a learning curve and you will likely break a cone or two. You’ll have to experiment a bit with how much moisture and how much heat is needed to soften the cones just enough, without them becoming totally soggy.
5. Set the cones upright (cone opening on the counter) and allow to dry (this will take an hour or so).
Once fully dry, you can place the cones in an airtight container (such as a ziplock bag) and set aside until you are ready to fill them with goodies.
Fill cornucopia cones with snack mix, cereal, m&m’s, popcorn, nuts, or any assortment of snacks.
(Note – Please be careful! Clearly, working with a pot of hot water can be very dangerous and is not a child appropriate activity.)
I love the look of the “overflowing” cornucopia as a place setting, but if you want to package the sugar cone cornucopias as little favors or classroom treats, use a bit of plastic wrap to cover the open end, secure with a rubber band, then cover with raffia or ribbon.
Happy treat making!
Prop Note – Wooden plates pictured are from Pacific Merchants.
Peanut butter and chocolate just seem to belong together! This classic combo is celebrated in these delicious Peanut Butter Cookies with Chocolate Filling.
The peanut butter cookies are delicious on their own, but the additional of chocolate filling makes them extra special! And anytime I can eat two cookies and call it one, I’m pretty happy with that math!
This recipe is simply a variation of my Chewy Peanut Butter Cookie recipe. For these sandwich cookies I like to make the cookies nice and thin and bake them until they are a bit crisp on the edges.
The finished cookies are rich, flavorful and sure to satisfy any peanut butter and chocolate fan!
Peanut Butter Cookies with Chocolate Filling
Classic peanut butter cookies with a delicious chocolate ganache filling.
Yield: Apx. 20 cookie sandwiches (40 individual cookies)
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup creamy peanut butter (I used natural)
1/4 cup honey
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla
additional sugar for rolling
3/4 cup semi sweet chocolate chips
1/2 cup heavy cream
In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
In the bowl of an electric mixer, blend softened butter, peanut butter and honey. Add brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
While mixing, slowly add the bowl of flour.
Blend just until all the flour is incorporated.
If the dough is very soft, chill dough (in the fridge) about 15 minutes.
Preheat oven to 350*F and line baking sheets with a Silpat liner (this is what I used) or parchment paper.
Using a 1 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into a small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/3" tall using the bottom of a glass.
Bake cookies for 7-9 minutes. Remove from oven when the edges appear baked, but the centers appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1-2 minutes on the baking sheet, then carefully move to a cooling rack.
Make the filling
Measure chocolate chips and place in a medium sized bowl.
Heat heavy cream in a microwave until very hot, but not boiling.
Pour hot cream over chocolate chips, and allow to sit (without stirring) about one minute. Stir slightly, just making sure all the chocolate chips are submerged in the cream, then allow to sit another minute or two until the chocolate is nearly melted. Stir as needed until the chocolate and cream are fully combined and smooth.
Place chocolate mixture in the fridge and cool until thick enough to spread. Check and stir slightly every 10 minutes or so until desired consistency is reached.
Use an offset spatula to spread the filling onto the bottom side of a cookie, then top with another cookie.
I opted to make small cookies (about 2 inch diameter) but feel free to make any size cookies you wish. You will need to adjust the baking time based on the size and thickness of your cookies.
Love peanut butter and chocolate together?
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Fudge
Peanut Butter Mousse with Chocolate Cookie Crumble, a favorite from my book, Glorious Layered Desserts, shared by The Little Kitchen.